Teppan-yaki in Tokyo with great live cooking action! 18 popular spots across different areas of the city

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Ichika, a Teppan-yaki restaurant, sits a little away from the bustle of Ebisu in Tokyo, on the way toward a residential area.

The chef’s elegant performance is a must-see, and besides counter seating, the restaurant also has VIP-type Private rooms with a dedicated chef. It is an 8-minute walk from JR Ebisu Station.

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They offer multiple courses, including ones where you can choose your preferred premium ingredients, as well as a course that includes all of the restaurant’s best dishes.

In the tank, iseebi (spiny lobster) and abalone are swimming, and they can prepare them at peak freshness. Another option is the Special course, which is said to be the chef’s crowning achievement.

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There are more than 50 kinds of wine sourced from France and other places. You will want to pick a wine that matches the food and enjoy the pairing.

In addition to red, white, and sparkling wines, ordering them in (Each) 375ml half bottles is also a good option.

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Teppan-yaki Eiden is a restaurant that serves a new style of Teppan-yaki cuisine described as Edo French, blending Japanese food culture with French cooking techniques.

In addition to a counter with only 4 seats, it also has couple seats ideal for dates and fully private rooms. It is a 7-minute walk from JR Ebisu Station.

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The course named "JAPONISEE" is an innovative 10-dish offering.

The main dish is 80g of Special beef Strip loin, and you can upgrade to 100g of filet for an additional charge. The course also includes seafood dishes.

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Since the food here seems to lean toward French-style gourmet cuisine, wine is the way to go if you want to enjoy pairing it with the dishes.

The 7-course "EDO" menu and the all-11-course "EDEN" menu, packed with luxurious items such as omaru-ebi (lobster), are also recommended. Both come with dessert.

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Teppan-yaki Cuisine Bamboo Grassy Ebisu Ten is a restaurant that offers a lineup of Special meats, including the Hyogo Prefecture brand beef Kobe-gyu (Kobe beef).

The interior has a Nordic theme, with spacious sofa seating as well as lively counter seats facing the grill. It is an 8-minute walk from JR Ebisu Station.

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The "Kuroge Wagyu OMAKASE" course is a short type course, with Top sirloin steak as the main feature. To finish, okonomiyaki (savory Japanese pancake) makes an appearance.

The fillet from Ushi no Nakayama, which works with Kuroge Wagyu, is well liked, and they also offer a course where you can choose either that or the Strip loin from Kobe beef.

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What is arranged in a round shape is “Kimchi no Osama (King of Kimchi).” It is a napa cabbage kimchi filled with seafood sashimi and seasoned with a sweet and spicy miso along with vegetables.

Also worth checking out are creative dishes such as “Okonomiyaki Bamboo Grassy,” where the batter is stretched thin like a crepe and wrapped around yakisoba.

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TEPPANYAKI 10 SHIBUYA is a fully glass walled restaurant with views of the city outside.

In addition to counter seats facing the open kitchen, it also has table seating with a mellow atmosphere. It is on the 12th floor of Shibuya Scramble Square, a large mixed use complex directly connected to JR Shibuya Station.

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The recommended choice is the Omakase course, which features Special Kuroge Wagyu (Japanese Black beef) Strip loin along with premium seafood ingredients such as uni (sea urchin) and Ise ebi (spiny lobster).

From today’s amuse-bouche to the after-meal cafe, the course offers a full lineup. There is also a course centered on filet and Chateaubriand.

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They also offer a course where abalone, rather than meat, takes center stage. It is said to be a good fit for people who want to enjoy Teppan-yaki in a casual setting.

The fun continues to the very end, with authentic sweets served from a wagon. It seems you can even try every kind, with colorful sweets to choose from as much as you like.

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Teppan-yaki Omotesando is a Teppan-yaki restaurant built around the themes of beauty and health. The menu features dishes that make the most of French or Italian elements.

In addition to counter seats where skilled chefs cook right in front of you, the restaurant also offers fully private rooms. It is a 2-minute walk from Omotesando Station on the Tokyo Metro.

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Carefully selected A5-rank Kuroge Wagyu (Japanese Black beef) Strip loin is prepared Teppan-yaki. The vivid cross-section really whets the appetite.

You also should not miss the seafood ingredients such as live "omaru ebi (lobster)." To finish, the "Special Garlic Rice" topped with uni (sea urchin) and roast beef comes recommended.

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The "Special Occasion Course" is a course you will want to choose for a special occasion.

In addition to a full Teppan-yaki course, it also comes with a dessert specially made by the chef. There is also the high-grade "Executive course" and (Each) course of the "Deluxe cours," which features premium ingredients.

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Shibuya Teppan-yaki OKANOUE is a Teppan-yaki restaurant with a hideaway feel that helps set the scene for a Special day.

They offer flambe seats where you can film the flames up close, side seats where you can relax, and Kaku seats where two people can sit comfortably side by side. It is a 3-minute walk from Keio Dentetsu (Keio Railway) Shibuya Station.

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The menu mainly centers on course meals, featuring steaks made with A5-ranked Kuroge Wagyu (Japanese Black beef).

If you go for a higher-tier course, it may include the rare cut Special Chateaubriand. You will also want to try the Tenderloin and Strip loin, known as the queen and king of beef.

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A popular choice is the course starring prawns from Saint Paul. They use one whole prawn and finish it on the Teppan-yaki grill.

Looking over the drink menu, they also offer fruit liqueurs and non-alcoholic drinks made by carefully pressing domestically grown fruit. Sours made with shochu (Japanese distilled spirit) are also recommended.

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Teppan-yaki Steak Kitanozaka is a Teppan-yaki restaurant centered on high grade kuroge Wagyu (Japanese Black Wagyu) and "Kobe beef."

At the counter seats, you can watch the chef's skills up close and enjoy the food with all five senses, including the aroma and sound of the meat cooking. It is a 1-minute walk from Tokyo Metro Shinjuku-sanchome Station.

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One popular option is the "Ume Course," which lets you compare Kuroge Wagyu (Japanese Black beef) Strip loin and filet. It includes 10 dishes in total, including Appetizers, Cold Appetizers, grilled vegetables, and seafood Teppan-yaki.

They also offer other courses named after flowers, such as Sakura and Fuji.

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The seafood ingredients are appealing too, and they seem to prepare live abalone and live Ise ebi (spiny lobster) in a bold style.

If you are visiting the restaurant for a birthday or some other special occasion, the AnniversaryCourse, which comes with a special dessert plate with a message, would be a good choice.

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Kurumaya Bekkan is a Japanese restaurant with a large number of seats spread across the 1st to 3rd floors. In front of the counter seats on the 1st floor, there is a Teppan-yaki grill plate, where they serve dishes that go beyond the usual boundaries of Japanese and Western cuisine.

On the 2nd and 3rd floors, you can also enjoy kaiseki (traditional multi-course Japanese cuisine). It is a 2-minute walk from JR Shinjuku Station.

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On the Teppan-yaki griddle, Kuroge Wagyu (Japanese Black beef) and seafood dance. You can choose the "Kuroge Wagyu Steak Course" and go with an all-meat selection, or pair it with live abalone and live Ise ebi (spiny lobster).

You can also look forward to (Each) assorted varieties available hors d'oeuvres and the finishing "garlic rice."

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Watching them prepare live awabi (abalone) looks like quite a show. It takes the kind of skill only a pro has to make the abalone tender.

If you prefer seafood to meat, the "Seafood Course," an assortment of treasures from the sea, is recommended. For a birthday, be sure to reserve a birthday plate.

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Teppan-yaki Fujita is a Teppan-yaki restaurant where the entire restaurant is designed as a theatrical dining space. Inside, the grown-up atmosphere helps you forget the bustle of Shinjuku, and you can look out onto a lit-up inner garden.

It is a 5-minute walk from Tochomae Station on the Toei Subway, on the 1st floor of Shinjuku Washington Hotel ANNEX (Bekkan).

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In addition to Kobe beef, which is known around the world as a branded wagyu, they also use Yonezawa beef from Yamagata Prefecture, which is popular in Japan, and Saga beef from Kyushu.

If you choose the “Moegi” course, you can compare these different branded beefs with (Each) 50g servings.

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Each course starts with an Appetizers assortment. The plating has a clear Japanese feel and builds excitement for the dishes to come.

The wine set with 3 glasses of red, white, and Champagne recommended by the sommelier also sounds worth trying.

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Shinjuku Teppan-yaki ORCA is an authentic teppan-yaki restaurant that uses Special ingredients carefully selected by the chef.

Guests can enjoy watching the cooking around the teppan plate, and the restaurant also has Semi-private rooms with Sunken kotatsu seating and zashiki-style floor seating. It is a 2-minute walk from Tokyo Metro Shinjuku-sanchome Station.

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In the popular course, the star is Sendai gyu (Sendai beef), a brand of beef from Miyagi Prefecture. Only kuroge washu (Japanese Black cattle) beef that meets strict standards can be called Sendai gyu.

The course starts with a 3-item Appetizers assortment, followed by fish dishes and other plates, and finishes with dessert.

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The Teppan-yaki dish of live Canadian omar ebi (lobster) is also popular.

If you splurge on the special course, you will get not only this omar ebi but also premium ingredients like duck and awabi (abalone). The main course is said to be A5-grade Sendai gyu (Sendai beef) Strip loin.

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Wolfgang's Steakhouse Teppan is the Teppan-yaki version of a steakhouse with its flagship location in the United States.

The brand is said to be aiming for global expansion. It is a 3-minute walk from Tokyo Metro Ginza-itchome Station, on the 7th floor of the shopping complex "Kirarito Ginza."

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The 8-course "EXPERIENCE" starts with the signature original salad, followed by prime aged steak.

In addition to a simple 5-course option, they also offer a higher-grade course that starts with fresh caviar.

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As this is a restaurant in the Wolfgang group, known for its bold steaks, you can also order a hefty cut of meat from the à la carte menu.

It seems you can order big portion steaks such as T-bone and ribeye made with akaushi (Japanese brown cattle), known for its tender texture.

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Teppan-dokoro Meguro is a restaurant in Osaka’s traditional style, where they finish not only steaks but also okonomiyaki (savory Japanese pancake) on the Teppan-yaki grill.

In addition to 8 counter seats where you can even enjoy the sound of the food cooking, the restaurant also has Semi-private room seating with built-in Teppan-yaki grills and table seating. It is a 2-minute walk from JR Shimbashi Station.

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In Tokyo and across the Kanto region, this cut of beef is called hire or filet, while in Osaka it is known as here, so this restaurant serves it under the name "Here Steak."

For meat dishes, they recommend the house-made Wagyu Hamburger Steak and Horumon, and for something a bit unusual, the "foie gras sushi."

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The thing to look forward to is the okonomiyaki (savory Japanese pancake) to finish the meal. It is quite filling, so you will want to save some room for it at the end.

For the standard “butatama (pork okonomiyaki)” and the “mixtama (mixed okonomiyaki)” made with seafood, cheese, and pork, you can choose the regular size as well as a half or large size.

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DANTE is a Teppan-yaki restaurant with a lively brick interior, where (Each) table has its own dedicated chef who puts on a performance while cooking with perfect timing.

In Tokyo, this somewhat exotic atmosphere feels especially appealing. It is a 3-minute walk from Tokyo Metro Akasaka Station.

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For the Special Wagyu, you can choose either Tenderloin or Strip loin. Both are 100g each, or 150g if you choose the oil-grilled or miso-grilled style.

The popular "Dante Course" comes with 150g of meat, plus 2 kinds of seafood and 3 kinds of grilled vegetables, along with salad and dessert for a well rounded meal.

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At this restaurant, they serve steak to eat with chopsticks. That alone gives it a Japanese feel.

The drink menu includes a wide lineup of options, from beer and wine to Japanese sake and shochu. In some cases, they even have hard to find vintage drinks available.

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From the window glass of Ginza Miyachiku Takeshiba Ten, you can look out over Tokyo’s bay area, and it has counter seats where live performances unfold.

A 2-minute walk from Yurikamome Takeshiba Station, on the 4th floor of the luxury hotel Mesm Tokyo, Autograph Collection.

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The star of the restaurant is Miyazaki-gyu (Miyazaki beef), a brand of beef from Kyushu. The meat, which meets strict standards, is known for its rich and deep flavor.

In each course, cuts such as loin and Tenderloin are served in 100g portions, and there is also an option to increase it to 200g.

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The drink selection is extensive, with shochu from Miyazaki Prefecture that pairs well with Miyazaki-gyu (Miyazaki beef), as well as various French wines to enjoy pairings with the meat.

As for the restaurant's special cocktails, you can move to the open terrace lounge to enjoy them.

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The name Teppan-yaki Seto refers to the Setouchi (Seto Inland Sea area) region, and this restaurant serves seafood landed in the Setonaikai (Seto Inland Sea) and produce grown and made in the Shikoku region in Tokyo.

The interior is made up of counter seats and Semi-private room seating. It is a 1-minute walk from JR Hamamatsucho Station.

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In Kagawa Prefecture, which faces the Seto Naikai (Seto Inland Sea), olive production is thriving, and Olive Beef comes from Sanuki beef that has long been raised there and fed the pressed fruit left over from olive oil production.

The meat has a tender texture and a rich, full taste with added sweetness. It is also said to have a clean finish.

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Seafood landed from the Seto Inland Sea is also served as Teppan-yaki dishes. The photo shows madai (Sea Bream), with crispy skin and tender flaky flesh.

Because the seafood is so fresh, it is also recommended to enjoy it as carpaccio. With the "Goka Setoumi Course," you can enjoy a well balanced meal of seafood and meat.

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Teppan-yaki Sumiyaki Saito is a Teppan-yaki restaurant where they cook Wagyu and seafood right in front of you. They are said to focus on attentive service.

The restaurant has fully private rooms, and some people use it for special occasions. It is a 1-minute walk from Tokyo Metro Roppongi Station.

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This restaurant serves beef with the top grade on the BMS (Beef Marbling Standard), the scale used to rate marbling, with the highest level out of 12.

They offer an appealing lineup of meats, including Strip loin, tenderloin, and the rare cut Chateaubriand.

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They also offer an à la carte menu, where you can order Japanese-style dishes such as dashimaki tamago (Japanese rolled omelet). If you prefer Western-style flavors, the mascarpone cheese omelet with crab and other ingredients is recommended.

(Each) course also includes seafood ingredients, making for a well-rounded meal.

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Steak House Matsunami opened in 1978 and has continued its style of having the chef cook directly on the grill.

The interior is said to be designed like an old castle, with counter and table seating spread across the first and second floors. It is a 1-minute walk from Asakusa Station on the Tsukuba Express.

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It seems they source top quality cuts of Kuroge Wagyu (Japanese Black Wagyu), including Kobe beef, one of Japan's most famous branded beefs.

In addition to Strip loin steak, they also offer the premium cut Chateaubriand. You can also choose the 11-course Matsunami Course, which starts with an amuse-bouche.

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After enjoying a delicious steak, you’ll want to finish with the classic "garlic rice," right? They also serve rice with jako (small fish), apparently.

They offer courses centered on seafood, and the Combination Course, which lets you enjoy both meat and seafood, is also recommended.

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Teppan-yaki Asakusa KUDAKA is a hideaway-like restaurant, and when you open the door, a Japanese-style space with the warmth of wood spreads out before you.

The Teppan-yaki is said to be something you enjoy with all five senses, and the meat is said to lead you into pure happiness. It is a 5-minute walk from Tokyo Metro Tawaramachi Station.

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They recommend cuts such as Special Kuroge Wagyu (Japanese Black beef) top sirloin and Tenderloin, and if you feel like splurging a little, you may want to order the Teppan-yaki Chateaubriand, a rare cut.

Basically, each comes in 80g portions, and for an additional charge, you can increase it by 1.5 times, to 120g.

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The "tarabagani (red king crab) Teppan-yaki" is something you will want to reserve in advance. The crab is packed with meat, and the shell is cut for easy eating.

The special occasion course also comes with a toast drink and a message dessert, so it would be a nice choice for a birthday or other celebration.